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MY MOM S TOMATO SOUP CAKE
- from Cupcake recipe
2 c. flour
1 1/3 c. sugar
4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 c. vegetable shortening
1 can tomato soup
2 eggs
1/4 c. water
1 c. raisins
1 c. chopped nuts
Sift dry ingredients together. Add shortening and soup. Beat at low speed 2
minutes. Add eggs and water; beat at medium speed 2 minutes. Stir in raisins
and nuts. Pour into 10 inch tube pan (greased and floured). Bake at 350
degrees for 45 - 50 minutes. Frost with cream cheese frosting when cool.
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